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1
Preheat oven to 400F (200C) (205 degrees C).
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2
Place the olive oil in an 8x8 inch glass baking dish.
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3
Season both sides of the chicken breasts with salt and pepper.
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4
Place the chicken breasts in the dish, coating each side with oil.
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5
Alternatively brown the chicken breasts over medium-high heat in a skillet before baking.
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6
This will develop more flavor and leave a fond in the skillet to help add more flavor to the sauce.
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7
Squeeze the juice of 1/2 lemon over the chicken breasts.
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8
Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
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9
Bake in the preheated oven for 30 to 40 minutes until cooked through and the juices run clear.
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10
If you pan-seared the breasts the cooking time will be reduced to 10 to 20 minutes.
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11
In a large skillet, melt the 1/4 cup butter or margarine.
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12
Add the sliced mushrooms.
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13
Saute until the mushrooms are brown and have exuded their juices, about 6 minutes.
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14
Sprinkle with the flour and blend.
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15
Add the chicken broth, stirring to make a medium thick sauce.
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16
Allow to reduce, adjusting with a little more broth to make a creamy sauce.
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17
Add fresh parsley at the last minute.
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18
Taste and adjust seasoning with salt and pepper.
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19
Spoon the sauce over the lemon baked chicken breasts and serve.
